...THE MODERN BUFFET The Modern Buffet Lontravius Walker DeVry University January 11, 2012 THE MODERN BUFFET Amor de Brazil Steakhouse is located in Matthews, NC. Amor is a Rodizio or buffet style restaurant that has a cozy but romantic atmosphere. The prices range from $15.00 to $29.00 for all you can eat. The restaurant has a salad bar and the chefs come around and carve the different meats at the table. Once you taste the food at Amor you will not say just another buffet. While Amor would be considered an upscale restaurant, or some would say just a buffet. Amor is located in a nice plaza and the décor is a romantic but casual setting, where you can host family and friend or go on a first date. The restaurant is spacious and the dining and salad bar are in separate areas. The lighting is dim and cozy but feel free to let out a laugh. The entire staff is friendly and caters to your every need with a smile every time they come around to your table. The table a large where you have enough eating space but small enough to have a private conversation. Amor doesn’t make you feel like you’re in a typical buffet restaurant. From the salad bar to the meat each item has its own distinct taste. The salad bar has a variety of food that would please any eater’s appetite. You can choose what you want to eat without pondering over an expensive menu. I enjoy the different variety of the salad bar but I go for the meat. The lamb chops are made with a special blend of herbs...
Words: 532 - Pages: 3
...No Turkey for Thanksgiving “What do you mean we aren’t having turkey for Thanksgiving?” My family has become set in our ways when it comes to the food menus for holidays. You could say my family has created folkways for our holiday meals governing the “when and what to eat” -- concept. Folkways are defined by Joan Ferrante, as norms that apply to the mundane aspects or details of daily life (Ferrante 50). My family has developed many folkways around the holidays, so much so that if anyone tries to change them up it disrupts the norm of the holiday for us. The traditional family does everything by the book as far as preparing holiday meals but sometimes changes up the menu. In my family, we are so set in our way that if something is missing, it can cause drama and make for grumpy family members. My family has developed many folkways that are centered on the foods we eat for certain holiday meals, such as 4th of July, Thanksgiving and Christmas. The typical 4th of July meal that my family prepares is barbequed hamburgers, hot dogs, potato and/or pasta salads, chips, dips, and fruit, usually cantaloupe and watermelon. Thanksgiving dinner consists of turkey with stuffing, mashed potatoes, sweet potatoes, gravy and all the other traditional Thanksgiving dishes. Christmas dinner is usually prime rib, baked potatoes, salad and all things that go along with a prime rib dinner. Our most traditional Christmas meal is prime rib, and it would be really strange if that was not on...
Words: 1114 - Pages: 5
...Desserts Buffet Restaurant A. Ruste Drive, San Jose Road, Zamboanga City A Feasibility Study Presented to The College Faculty of the Business Finance Administration Program Pilar College of Zamboanga City In Partial Fulfillment of the Requirements for the Subject TC105 – Entrepreneurship and Feasibility Study BY: ARCILLAS, EDEL JOY BAHANI, DONNA MARIE DULATRE, PRECIOUS MAE JUMAO-AS, MIKEE SHEEN PAMPORA, NIKKA A. Executive S ummary Proposed Subject Eat All You Can Desserts Buffet Restaurant Proposed Project Name Desserts Buffet Restaurant Location Ruste Drive, San Jose Road, Zamboanga City Project Proponents Arcillas, Edel Joy Bahani, Donna Marie Dulatre, Precious Mae Jumao-as, Mikee Sheen Pampora, Nikka Form of Business Organization Partnership Type of Industry Food Industry Project Objective Determine the Feasibility of Eat All You Can Desserts Buffet Restaurant in A. Ruste Drive, San Jose Road, Zamboanga City Project Beneficiaries The Proponents, the target market, the local residents of Zamboanga City and the Local Government Proposed Target Market Students of Pilar College Zamboanga City, Inc., Brent Hospital and Colleges, and Western Mindanao State University Proposed Potential Market High School and College Students of Zamboanga City, and others Proposed number of employees Ten (10) employees: Manager/Supervisor (1); Pâtissier (1); Commis (2); Steward (1); Cashier (1); Waiters (5);...
Words: 15313 - Pages: 62
...non D-hall meal plan knows, it’s difficult to convince yourself to eat there when you have to use flex bucks or real money. D-hall costs over 7$ for students without a meal plan. That cost is the same regardless of how much you intend to eat, a detail that can be very frustrating. 7$ may not seem like very much, but when you are operating on a fixed income like many college students are, it becomes rather expensive to eat at D-hall. When offered the choice of having an arguably lesser quality biscuit and eggs with bacon in D-hall for 7$ or a quick to-go version of the same thing in Valhalla for less than 3$ it’s pretty obvious which one students will chose. Yes D-hall has a variety of other foods, such as cereal and juice and the occasional breakfast sausage in the morning, but half of those feel like they have better versions for cheaper in Valhalla (which is saying something considering the price of “groceries” in Valhalla). For an all you can eat dinner buffet, 7$ doesn’t sound like too bad a price considering the quantity of food you can consume especially after a hard day of class and work. The primary issue I have with D-hall is rarely do I feel like I’m eating enough to warrant paying my way into D-hall unless that multiple plate dinner is the intended case. It feels like a waste almost when you just want a to-go box with some sandwiches or a salad and it costs the same as that all you can eat buffet. People don’t always have the time or hunger to “get their money’s...
Words: 515 - Pages: 3
...a company where people can come eat breakfast, as much as they desire, and at any time of the day. My future plans involve owning and running my own self-sufficient buffet style restaurant that is like no other. This is really going to make breakfast the most important part of everyone’s day at any time of the day they can make it. Some ideas within my range of restaurant expertise for the breakfast buffet I have would start with the latest and greatest in restaurant technology from the POS system on the wall that is large and a touch screen where customers can input their own order into. For customers to pay their bill I would use bolt-to-the table iPads for bill paying quickness and without the worry of someone stealing their identity while taking up a credit card. Another ideal I would have is within the buffet equipment. People are always worried about germs and bacteria these days therefore instead of the old fashioned way of spooning sauces on to a plate I would use technologically savvy equipment that leaves out the bacteria, all you would have to do is put your plate under it and it would come out by motion sense. I would use electronic waffle and pancake cookers so that people can have those on demand and as fresh as they can be. One last quick idea I have is an open kitchen where customers can see how clean and tidy it is also they can have the interaction of the kitchen staff while they cannot completely see the whole kitchen they can at least see most of it...
Words: 1043 - Pages: 5
...been losing money. Family members have passed away and others are having health issues, so the restaurant as of now is being ran by the chef as well as some of the servers. Getting this restaurant on the right track will require much work and dedication, and with the right tools in place, customers who are looking to have a great dining experience on a budget and enjoy a delicious home-style meal will get just that. This restaurant is in no way one of the regular fast food restaurants. Here you can sit and enjoy friends, family, have a business lunch, dinner party, birthday party, etc. in a family oriented atmosphere and still have money to spare. The restaurant is in a small community with about 6,000 people and has a great reputation. The restaurant will hold about 75 people at full capacity. Being located right off the interstate, it is in a great location where customers can stop by on their way to work, home, school, from a busy day of shopping, or for a business lunch. Whatever you have...
Words: 3444 - Pages: 14
...Table manners are the rules of etiquette used while eating, which may also include the appropriate use of utensils. Different cultures observe different rules for table manners. Each family or group sets its own standards for how strictly these rules are to be enforced. And now my group will present to you table manners of Vietnam. Although we live in VN, something on the table I will present to you will make you surprise. Our presentation will divided into two parts: part 1 is about general table manners in Vietnam and part 2, Miss. Chau will present to you about the difference of manners among 3 parts of Vietnam. If you had any questions, please ask us after the presentation. Thank you. First of all, I will present to you general table manners in VN. This part is very long, so I will divided it into 2 parts: Part 1 I will present to you Vietnamese cuisine generally, part 2 I will show you some information about some manners you should learn when you eat in Vn, not the other country. Vietnamese cuisine includes the foods and beverages of Vietnam, and features a combination of five fundamental taste elements:n(Vietnamesegũ vị) in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients includefish sauce, shrimp paste, soy sauce, rice, fresh herbs, and fruits and vegetables. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and reliance on herbs and vegetables...
Words: 1196 - Pages: 5
... Specifically, it aims to answer the following questions: 1. What are the Different types of Services 2. What are the preferred types of services of the customers 3. What are the benefits of the customer in knowing the different types of services 4. What types of services is suitable to the age of customer 5. Is the Economic status of a customer affects the types of service they wanted INTRODUCTION Restaurants fall into several industry classification based upon menu style, preparation methods and pricing. Additionally, how the food is served to the customer helps to determine the classification. Historically, restaurant referred only to places that provided tables where one sat down to eat the meal, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual dining restaurant with table service rather than a fast-food restaurant where one orders food at a counter. Sit-down restaurants are often further categorized as "family-style" or "formal". In British English, the term restaurant almost always means an eating establishment with table...
Words: 5050 - Pages: 21
...English-2 Finish Time: 2011-12-21 [Abstract] During the 5000-year-old glorious history, China has got rich and profound food culture. In the other hand, western nation has created its self-system food civilization as well. Nowadays, high-level restaurants and cafeteria here and there are the place that white collar get together, and the popular KFC and McDonald’s becomes children’s favourite. Under the globlization, the diet structure and the eating habit of mankind has been converted with the expansion of culture.The paper aims to make an analysis to the differences of food culture between the Chinese and Western as well as the mutual supplementation and combativeness of these food cultures under the globlization. It also can promote the mutual understanding between the people of the East and West. A thorough analysis with the contrasting methods of the differences of these different food culture has been made. [Key word]: Chinese and Western food cultures; Cross-cultural communication; Differences [摘要] 5000年的历史使中国早已有了博大精深的饮食文化；而另一边，西方国家的逐渐崛起也使它们拥有了自成体系的饮食文明。 然而今天除了中国传统的小吃外，西方的食品在中国也随处可见了，高级的西餐厅﹑咖啡馆成了白领的聚集地；更明显的是那些肯德基、麦当劳，几乎已经成为小朋友的最爱。在全球化的条件下，人类的饮食结构甚至是习惯开始随着文化的发展而逐渐变化着。本文旨在通过分析中西方饮食文化的差异以及在现代社会的影响下这些饮食文化的互补和兼容来了解饮食文化的方方面面。这样做的目的同样还能增进中西方人民的相互了解，促进交流。这份报告通过对比的方法深入说明饮食文化的差异，并进行了分类分析。 [关键词]： 中西饮食文化；跨文化交际； 差异 [Introduction] Qian Mu, the master of Chinese culture, has once said:Different culture leads to different science.Chinese take a fancy...
Words: 2032 - Pages: 9
...Weight Loss TIPS: 1. Have a clear goal. It should be one that anyone in the world can measure and understand. 2. Drink tea. Research suggests that those who drink tea -- black, green, or white, as long as it’s from real tea versus herbal tea -- have lower BMIs and less body fat than those who don’t consume tea. 3. Eat more veggies. They fill you up, without providing many calories. Just avoid the high-calorie dressings. 4. Eat more fruit. No one ever gained weight from eating more fruit. And that includes the so-called "high sugar" fruits like bananas and melons. 5. Lift weights. Heavy weights. Build more muscle, burn more calories. 6. Cut down rest time between sets. This will keep your heart rate elevated causing an increase in calories burned. 7. Eat more protein. Replacing refined carbohydrates with lean protein will not only help satiate you, but will also increase your metabolism -- through something called the thermic effect of food. Bottom of Form 8. Eat protein more frequently. It's important to also time your intake so you're eating protein regularly throughout the day -- not just in one lump sum, like most do at dinner. Every meal and snack should include some protein. 10. Start your meals with a salad. Salad will provide some bulk to help fill you up -- so that you eat less calories overall. 12. Don't forget the fiber. Think of fiber like a sponge; it absorbs water and makes you feel full. 13. Drink water/Calorie free drinks. Professor Dr. Brenda Davy and...
Words: 975 - Pages: 4
...proportions” (p. 277). In fact, some are calling the problem the “obesity epidemic.” Several lawsuits against fast food establishments have been filed by those who are overweight. It’s a serious problem, one that cannot be ignored. Before anyone assumes that it’s just the United States, think again. With the increasing number of fast food establishments in countries other than the United States, such as China, Japan, and Brazil, so are obesity rates. The obesity epidemic can no longer be ignored and must be solved. While the problem is known, the source of it is not and must be traced. What exactly is the source of obesity? Many people believe it to be fast food restaurants such as McDonald’s, Burger King, Wendy’s, Krystals, Kentucky Fried Chicken and Taco Bell. After all, are they not the ones distributing the food so unhealthy and high in calories? Are they not the ones advertising delicious, backstabbing food? Are they not the ones making the food so addictive that the consumers have no choice but to eat it and come back for more? It is not a...
Words: 3120 - Pages: 13
...Marketing Plan for R&B Exotic Fruit and Salad Bar Proposed by: Rhonda Fairley Submitted to: Professor Elliot Masocha Date: October 19, 2013 Table of Contents Company Description--------------------------------------------------------------------------------------1 Strategic Focus and Plan-----------------------------------------------------------------------------------1 Mission/Vision Statements-----------------------------------------------------------------------1 Goals------------------------------------------------------------------------------------------------2 Core Competency and Sustainable Competitive Advantage--------------------------------2 Situation Analysis------------------------------------------------------------------------------------------3 SWOT analysis------------------------------------------------------------------------------------ Industry Analysis----------------------------------------------------------------------------------4 Competitor Analysis------------------------------------------------------------------------------4 Company Analysis--------------------------------------------------------------------------------5 Customer Analysis--------------------------------------------------------------------------------6 Market-Product Focus-------------------------------------------------------------------------------------6 Marketing and Product Objectives--------------------------------------------------------------6 ...
Words: 3582 - Pages: 15
...the ITC Windsor. During my one month vocational training I did F and B Service in the Coffee Shop called Raj Pavilion . In the Coffee Shop these are the different things that we did and learned and saw. My duties in the Coffee Shop were: Napkin Folding There are 3 different ways of folding Napkins in the Coffee Shop. For breakfast the napkin fold is a type of book fold, the lunch napkin fold is a book fold (for the book fold you fold one side then fold the other side then turn it around and fold one side then fold the other side) and dinner fold had no name but you whirl the napkin and it stand long in a glass cup on the table. Filling and Refilling the Water Jug They serve different types of water in the Coffee Shop, One is regular water. I filled the jug with regular water from the purifier and kept it on the side station. There is also flavored water which is water with fruit. I filled the jug with purifier water and then added fruit. Then there is packaged water and mineral water. Table Cloths Before setting the table you need to put a cloth on it. I folded table cloths in the kitchen then kept them at the side station to be used whenever need,...
Words: 4215 - Pages: 17
...FEASIBILITY STUDY Proposed Project: ROYAL GARDEN BUFFET RESTAURANT Tuguegarao City Prepared for: Prepared by: SHERYL A. TULALI HETILYN URBANOZO DEXTER BERONA NORLYN DE LUMA EMILY URSULUM TABLE OF CONTENTS SECTION GENERAL INFORMATION……………………………………………………………I a) Type of the project b) Name of the project c) Address of the project d) Name of the owners e) Form of the business f) Capitalization INTRODUCTION………………………………………………………………………………..II a) Market Study b) Market Description c) Supply and Demand d) Supply Analysis MARKETING STRATEGIES…………………………………………………………………..III MANAGEMENT STUDY……………………………………………………….……………...IV a) Organizational Structure b) Job description and Qualification c) Manpower Wages and Salaries d) Pricing the Projected Sale TECHNICAL STUDY………………………………………………………………………..….V a) Menu of the Restaurant b) Services b) Equipment and Facilities c) Layout d) Repair and Maintenance FINANCIAL ASPECTS………………………………………………………………………...VI a) Total Project Cost – Land and Building b) Source of Fund c) Summary of Expenses RECOMMENDATION……………………………………………………………………….VII CONCLUSION………………………………………………………………………………VIII ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ...
Words: 4690 - Pages: 19
...Chapter 10 - Incentive Conflicts And Contracts CHAPTER 10 INCENTIVE CONFLICTS AND CONTRACTS CHAPTER SUMMARY This chapter provides an overview of incentive conflicts and contracting within firms. It begins by defining the firm as a focal point for a set of contracts. It then discusses the many incentive conflicts that exist between the parties that make up the firm. The role of contracts in reducing these conflicts is examined. The importance of asymmetric information in limiting the ability to solve these problems in a costless manner is stressed. Both postcontractual and precontractual information problems are examined. The role of implicit contracts and reputational concerns in reducing incentive conflicts is discussed. CHAPTER OUTLINE FIRMS Managerial Application—Enforceability of Implicit contracts INCENTIVE CONFLICTS IN FIRMS Owner-Manager Conflicts Choice of effort Perquisite taking Differential risk exposure Managerial Application—The Spectrum of Organizations Differential horizons Overinvestment Other Conflicts Managerial Application—Buyer-Supplier Conflicts Managerial Application—Experimental Evidence on Free-Rider Problems Managerial Application—Incentive Conflicts throughout the World CONTROLLING INCENTIVE PROBLEMS THROUGH CONTRACTS Costless Contracting Managerial Application—Jack Welch’s Perquisites Costly Contracting and Asymmetric Information Managerial Application—Agency Problems with Owner-Managers Postcontractual Information Problems Agency Problems...
Words: 2197 - Pages: 9
